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Spring Orzo Salad with Asparagus and Peas
Ingredients
  • 4 cups water
  • 8 oz fresh asparagus, cut into 2 inch pieces
  • 1 cup fresh or frozen peas
  • 8 oz dried orzo pasta
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • 1 large lemon, zested and juiced
  • ¼ cup red onion or shallot, finely diced optional
  • ½ cup fresh parsley, minced
  • 8 oz crumbled goat cheese or feta
  • salt and pepper, to taste
Steps
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